The seasoning added to the boil is the reason why Louisiana crawfish differs from anywhere else. The secret is in the water! Like any other cuisines like Korean, Indian, Chinese and Thai foods, Cajun dishes are also known for their spicy and hot flavors. Although not every dish is very hot and [...]
It’s been downright cold across south Louisiana. But an agriculture expert says the state’s strawberry crop should be just fine.
Regina Bracy is the resident coordinator at the Louisiana State University AgCenter’s Hammond Research Station.
She said farmers have been using row covers to protect the berries and that she hasn’t received any reports of major damage.
Bracy [...]
In southwest Louisiana, among the crawfish ponds and Gulf Coast shrimp trawlers, rice is a staple in every Cajun and Creole kitchen.
Whether it’s eaten in boudin for breakfast, served with seafood gumbo for lunch, or prepared as a side dish with fried okra and barbecued pork chops, the versatility of the world’s [...]
Nothing can start a conversation on Thanksgiving like turducken.
The turducken — a duck in a chicken in a turkey — has become a tradition on Thanksgiving tables all over the world.
Some people think the turducken started with Paul Prudhomme, while others trace it as far back as the Middle Ages. [...]
What shall we have for Thanksgiving this year?
How about a turducken?
A turducken is a trio of birds – tur (turkey), duck (duck) and en (chicken) – all nestled together.
It sounds like the beginning of a tall tale: There once was turkey that lost all its bones and was stuffed with a duck that swallowed a [...]
Wikipedia: Boudin
Boudin (pronounced BOO-dan , IPA [?boudañ]) describes a number of different types of sausage used in French, French-Canadian, Creole and Cajun cuisine. Boudin can also refer to a bakery in San Francisco; to Le Boudin, the march of the French Foreign Legion; or to French painter Eugène Boudin. In French [...]
  The spice of cajun country is what so many people seem to think of first when they hear the name Louisiana and especially Cajun. There is a misconception that “Cajun” means extremely spicey in all that is made but this isn’t the case. Cajun cooking is based on flavorfull and somewhat spicey recipe’s but [...]
This book was written by local author Donald Menard and should be considered one of the great reads to come from the area. It is filled with tons of great information including interviews with some of the Cajun people who went through the historic storm which hit Louisiana in 1957 along with [...]